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Egg Clouds

Light fluffy egg whites are separated and whipped to tender clouds; the golden yolks are bedded onto the center of the whipped whites which are then baked; marring the two back together.

Yields 8 clouds


  • 8 - eggs separated

  • 1 tbsp. - grated Parmesan cheese

  • 1/2 tsp - kosher salt

  • Fresh ground black pepper


Preheat oven to 375°. Line a baking sheet with parchment paper.

Separate the eggs, keeping egg yolks intact. Put the white in a clean bowl and beat with your *mixer with the whisk attachment on medium-high until stiff peaks form and hold their shape. Gently fold in the Parmesan using a rubber spatula, making sure not to deflate the egg whites.

Scoop the egg mixture 1 inch apart onto the parchment paper making 8 mounds of whites (around 1/2 - 1/4 cup each) using the back of a spoon create a small well in the center of each mound, carefully place one of the reserved whole egg yolks in each.

For creamy yolks, bake fore 15-16 minutes, or until the yolks have set and the whites are a light brown. For runny yolks bake fore only 8-10 minutes.

Season with the salt and pepper, the clouds are best served hot.

*Alternatively, you can mix with a whisk for 15-20 minutes.

Recipe by Resolute Ridge©


Egg Clouds
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